These Mini Pumpkin Cheesecakes are one of my favorite fall dessert recipes. Each one has a crisp gingersnap crust that adds extra warmth and spice to every bite. It’s a simple twist that makes a big difference and pairs perfectly with the creamy pumpkin filling. If you’re a fan of pumpkin cheesecake and gingersnap crust desserts, this is a must-try.

I like making these when I want something more fun than pie but still familiar. They work well as individual pumpkin cheesecake cups or mini pumpkin cheesecake bites for Thanksgiving, and you can top them with whipped cream, candied pecans, or leave them plain. Since they’re baked in muffin tins, there’s no slicing involved, which makes them great for potlucks or dessert tables.

If you’re looking for a small pumpkin cheesecake recipe or something you can prep ahead for a make-ahead Thanksgiving dessert, this one always comes through. These Thanksgiving mini cheesecakes are easy to serve, travel well, and always disappear fast.

Mini Pumpkin Cheesecakes

Recipe by Tammy Poppie

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Servings

4

servings

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Ingredients

• Crust

• 12 gingersnap cookies, finely crushed

• 2 tablespoons melted butter

• Filling

• 8 oz cream cheese, softened

• 1/2 cup canned pumpkin purée

• 1/4 cup granulated sugar

• 1 egg

• 1/2 teaspoon pumpkin pie spice

• 1/2 teaspoon vanilla extract

• Optional: whipped cream for topping

Directions

• Preheat oven to 325°F (163°C). Line a muffin tin with 9 paper liners.
• In a small bowl, mix the crushed gingersnaps and melted butter until evenly combined. Spoon about 1 tablespoon of the mixture into each liner and press down firmly to form the crust.
• In a medium bowl, beat the softened cream cheese until smooth. Add pumpkin purée, sugar, egg, pumpkin pie spice, and vanilla. Mix until fully combined and creamy.
• Divide the filling evenly over the crusts.
• Bake for 18–20 minutes, or until centers are set but still slightly jiggly.
• Cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.
• Top with whipped cream just before serving, if desired.

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Make-Ahead Tip

Mini Pumpkin Cheesecakes are perfect for prepping ahead! You can make and chill them up to 2 days in advance. Store them in an airtight container in the fridge, then add whipped cream just before serving so it stays fresh and fluffy. They also freeze well—wrap each cheesecake tightly and freeze for up to 1 month. Thaw in the fridge overnight before serving.